Lemon Rasam

Lemon Rasam Recipe

Lemon RasamLemon Rasam Recipe

 

Serves 6

 

¼ cup toor dal

½ teaspoon turmeric powder

¼ cup chopped tomatoes

¼ teaspoon minced fresh ginger root

½ green chilli, finely chopped

¼ cup chopped fresh coriander

1 teaspoon rasam powder

½ teaspoon salt (more, if desired)

1 teaspoon corn oil

¼ teaspoon asafoetida

2 to 4 curry leaves

1 dried red pepper

1 teaspoon mustard seeds

2 tablespoons fresh lemon juice

 

Boil 3 cups of wter in a tall saucepan.  Add toor dal and ¼ teaspoon turmeric powder.  Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy.  Set aside.

 

Transfer creamy dal to a saucepan over medium heat with 3 cups of warm water and add remaining ¼ teaspoon turmeric powder.  Let it boil. 

 

Add tomatoes and let cook for 2 to 4 minutes.  Cooked tomatoes will blend well with creamy dal.

 

Add ginger, green chilli, and coriander to the dal mixture.  Let simmer for about 2 minutes.  Add rasam powder and salt and let them blend with the seasonings for another minute or two. 

 

Heat oil in a small butter warmer.  When oil is hot , but not smoking, add asafoetida, curry leaves, red pepper, and mustard seeds.  When mustard seeds burst add to the above rasam mixture.  Let rasam mixture.  Let rasam mixture come to a boil. 

 

Immediately remove from heat.  Add the lemon juice and stir will.

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